Ingredients
250g/9oz gluten-free flour
300g/10½oz golden caster sugar
3 heaped tbsp cocoa
generous pinch bicarbonate of soda
250g/9oz butter
250ml/8½fl oz cola drink
125ml/4¼fl oz milk
2 eggs, beaten
5ml/ltsp vanilla extract
1/4 tsp xanthan gum
1 heaped tsp gluten free baking powder
For the frosting
100g/3½oz butter
2 tbsp cola drink
2 tbsp cocoa
200g/7oz icing sugar
Sift the flour, sugar, cocoa, xantham gum, baking powder and bicarbonate of soda into a bowl.
Heat the cola and butter over a low heat until melted but NOT hot.
Combine with the dry ingredients and milk, eggs and vanilla.
At this point the batter is EXTREMELY watery, this is ok.
Pour the batter into a cake pan and bake for 40 minutes or until a skewer comes out clean at 180C\350F. I have a fan oven so I take the temperature down 20 degrees to 160C.
When the cake is out of the oven heat the butter, cola and cocoa over a low heat and then whack it up to boiling. When the mixture is bubbling (it will get thicker) pour over the icing sugar and beat until smooth. Pour over the cake while still warm and let it all cool in the pan.
I baked the cake in a 9 inch square pan (the original recipe calls for a 9 inch round pan) and while the cake was fine I found that I could have done with a bit more frosting. I think next time I'll add half again to the measurements for the frosting.
Unfortunately I didn't get any photos of the finished cake, it was amazingly moist and tasty and it didn't last very long at all. I brought it as dessert for Sunday dinner, but most of it was eaten before dinner. Here's a pic of the empty pan.